Cook

MBK Senior Living•Portland, OR

About The Position

The Cook prepares delicious, healthy meals for residents in a senior living community. The role prepares food according to planned menus and standardized recipes, ensuring meals are fresh, appealing, nutritious, high-quality, and meet special dietary requests or requirements. The Cook oversees the Dining Services Department under the direction of the Executive Chef or Director of Dining Services. The position maintains food quality, proper portioning and presentation, kitchen inventory, and safe food-handling practices. It also requires maintaining a clean and sanitary work area, operating kitchen equipment safely, recording equipment temperatures, and following applicable regulations and company policies. The Cook interacts professionally with residents, guests, and coworkers and contributes to teamwork and communication. Variable hours; weekend and holiday availability is required. Pay is based on experience.

Requirements

High school diploma or GED.
Current Food Handler’s Certification/Permit.
Current ServSafe Certification.
At least 2 years of work experience in cooking, food preparation, food purchasing, kitchen safety, sanitation, and menu preparation in a similar environment or industry.
Must be at least 18 years old.
Ability to prepare a variety of foods using different cooking methods.
Working knowledge of food safety, handling, and sanitation procedures.
Ability to manage multiple tasks and complete a full meal preparation schedule within designated timeframes.
Must complete background clearances and health screening and provide negative TB test results within 7 days of employment; the TB test must be from within the last 6 months.
Excellent English communication skills, including speaking, writing, and reading, and ability to follow written and spoken directions.
Proficiency using Microsoft Office Suite, including Word, Excel, and Outlook, and operating standard office equipment.
Ability to deal tactfully and professionally with personnel, residents, family members, and guests and present a positive, professional image.
Able to stand for prolonged periods; walk; bend; kneel; squat; pull; reach overhead; and perform repetitive motions.
Able to move intermittently throughout the day and in the community.
Able to lift and carry up to 50 pounds and push up to 250 pounds as necessary.
Able to work in an environment with temperature variations.

Nice To Haves

Culinary Arts degree or formal vocational training from an accredited institution.

Responsibilities

Prepare food according to planned menus and provided recipes, including meals that meet nutritional standards and special dietary requests or requirements.
Prepare menu items using standardized recipes and ensure proper stocking and inventory use.
Follow governmental, sanitary, dietitian, and company requirements; report infractions to the Director of Dining Services.
Receive food orders promptly and ensure food is served at the correct temperature and that temperatures are charted.
Maintain consistent portion sizes, garnishment, and food presentation.
Interact respectfully and professionally with residents, guests, and staff and consider feedback on meal quality, portions, or variety.
Consult with the Director of Dining Services or Executive Chef about menu changes or substitutions.
Maintain a clean, organized, and sanitary workstation and ensure food storage, preparation, and kitchen areas comply with applicable food-handling and safety regulations, including HACCP standards.
Safely operate kitchen equipment, record refrigerator, freezer, and dishwasher temperatures, and report maintenance issues to a supervisor.
Store, label with expiration dates, use, and dispose of kitchen inventory properly to maintain freshness and minimize waste.
Maintain a safe and secure environment for staff, residents, and guests by following established safety standards and procedures.
Comply with applicable federal, state, and local regulations and company policies and procedures.
Promote teamwork and open communication through coaching and recognition program use in alignment with MBK principles and values.
Perform other duties or special projects as assigned or requested by the Director of Dining Services, Sous Chef, or Executive Director.

Benefits

Competitive salaries.
Leadership development and live in-person, virtual, individual, and group training.
401(k) retirement plan with company match up to 4%.
Employee Assistance Program for employees and household members.
Financial and legal services.
Educational loan assistance and scholarships.
Team Member Discount Programs.
Resources to support physical, emotional, and financial wellness.
Free meal per shift.
For full-time team members: comprehensive medical, dental, and vision coverage; multiple medical plan options including an HSA-eligible plan with company contributions; healthcare and dependent care Flexible Spending Accounts; commuter benefits; company-paid life insurance and AD&D coverage; disability benefits where applicable and subject to state-specific programs and eligibility requirements; voluntary accident, critical illness, and hospital indemnity insurance.